Places Our Grads Work

  • James Daversa, Class of 2010

    Bachelor's in Hospitality Management

    Sous Chef at Catch NYC in Meatpacking District

    I chose CINY because of its proximity and accessibility to New York City. During my time there, I was privileged to be a part of the first CINY ACF State Culinary Team, which placed second. I won four hot food ACF medals, one ACF cold food medal, as well as a cold food medal from the cold food salon via the Societe Philanthropique at the International Hotel, Motel + Restaurant Show at the Jacob Javitis Center in Manhattan. Most recently, I competed for and won the Daniel Boulud Scholarship for a two month, all-expense-paid trip to Lyon, France to study at the Institut Paul Bocuse.

  • Cuauhtemoc Cortez

    Sous Chef at the Nassau Country Club in Long Island

    Born in Brooklyn, N.Y. and raised in Mexico, I always knew I would be in the food industry, as my family’s occupation is in agriculture.

    A good friend of mine, who was also seeking to major in the same field, suggested that I look into CINY, which offered a wide range of opportunities and opened many windows of possibilities. I think what truly separates CINY from other educational institutions is their commitment to delivering a real world experience for students. From the opportunity to study abroad in Italy to being a part of the culinary team, my experiences at CINY set me in the right direction and have given me the edge I’ve needed in my career. My days are far from short or what one would consider a typical day at work, but for me this is not a job, it is my career.

  • Kimani Hines, Class of 2015

    Associate in Culinary Arts

    Bachelor’s in Hospitality Management

    Executive Chef, Alvin & Friends, New Rochelle, NY

    Growing up in St. Ann’s, Jamaica, I was exposed to a variety of foods that fueled my lifelong passion for cooking. At the age of 13, I began working in pastry at the Almond Tree Restaurant & Lodge, a well-known beachfront hotel in Ocho Rios. At 17, I moved to New York to pursue of my education and found the Culinary Institute of New York, where I trained under the leadership of Dean Costantino, an award winning Chef. One of the most memorable experiences I had was eating and working my way across Italy through the Study Abroad Externship.

    In 2014, I joined Alvin & Friends as Executive Sous Chef, and quickly rose within the ranks of the restaurant. I am currently the Executive Chef, a role in which I work to provide guests with refined contemporary Caribbean-Southern cuisine.

  • Victor Vives, Class of 2015

    Associate in Culinary Arts

    Bachelor’s in Hospitality Management

    Catering Manager, Flik Hospitality Group, NBC Studio 9C Catering

    Growing up in a family that loves food, cooking became second-nature to me at a young age. After attending a culinary high school in New York City, I knew that the Culinary Institute of New York at Monroe College was the right school for me. Working with the CINY staff, I really gained a vast knowledge about the culinary and hospitality industry. I became the person I am because of them.

    My overall experience at CINY was amazing. As student, I was constantly challenged, especially as a member of the competition team. My skill set grew immensely through those competitions, which helped me truly experience working under pressure and against a time clock. Through volunteering with various events on campus, I had the opportunity to open my eyes to what the industry has to offer.

    After graduating college, I was hired by Flik internationals at NBC Studios in Manhattan. I started as an assistant manager, working in the front of the house. My background knowledge of the kitchen helped me persevere in the position that I was in. After 11 months, I was promoted to Catering Manager.

    Luis Rivera, Class of 2014

    Associate in Culinary Arts

    Food Service Manager, New York Department of Education, New York, NY

    Cooking was a hobby of mine, but I never considered making a career of it until a very good friend who works in the culinary industry gave me some great advice. I was expressing some pretty strong discontent with my employment situation at the time, and he asked me, “Since you love cooking so much, why don’t you go to culinary school?” I told him that I didn’t think I could afford it. He recommended Monroe College and said, “It’s never too late to make a change.”

    19 years after graduating high school, I started studying at CINY. The experience far exceeded my expectations. I had the privilege to learn from a team of Chefs and Professors that are very supportive and possess expert knowledge. I gained new friends, many of whom I am still in contact with. I was able to participate in two American Culinary Federation competitions and earned silver medals in both. I also placed first in an internal school competition, which led to the in-house production and sale of my own barbecue sauce recipe.

    With some assistance and a personal recommendation, I was fortunate enough to secure a position as a seasonal line cook at the New York Marriott Marquis a few months before graduating. After the Marquis, I spent a little under a year cooking at The Tribeca Grand Hotel before transitioning into my current role. I have been a School Food Service Manager at the New York City Department of Education since August of 2015. I am responsible for two school buildings that serve approximately 1,500 meals daily. I would not be where I am today without my experience at CINY and all the support I received along the way.

  • Romario Henry, Class of 2015

    Associate in Culinary Arts

    Bachelor’s in Hospitality Management

    Prep Cook, NYU Langone Medical Center, NY, NY

    My love for cooking started when I was 9 years old, and quickly grew into a passion for the culinary arts. I applied to the top-name culinary colleges, such as Johnsons & Wales, Arts Institute, Le Cordon Bleu, and Culinary Institute of America and was accepted to all of them, but none of them felt like home. After meeting with the advisors at Monroe College, I instantly felt at home.

    The culinary program, run by Dean Frank Costantino, is exceptional and exceeded my expectations. What amazed me about CINY was the structure of the curriculum. The program structure molds us into optimally rounded individuals fully capable of developing and running our own businesses professionally. While competing in ACF competitions and working as a teacher’s assistant and a kiosk clerk in our pastry lab, I was still able to maintain a perfect 4.0 GPA throughout college. This was made possible by the many resources the college provides for academic improvement and maintenance. Monroe College has an incredible staff who goes above and beyond for its students to ensure the best of their future.

    After graduation, I accepted an externship as a line cook in the prestigious Grand Floridian Resorts and Spa at Walt Disney World. It was a wonderful, eye opening experience which taught me a lot within the 8 months of working for the company. At present, I work at NYU Langone Medical Center as a chef preparing fresh food for patients and ensuring that only the best hot and delicious meals are served to patients. I also work at the Fish Bar, New York’s first floating fine dining restaurant. I also found time to work on my own company, which I hope to open in 2018. Monroe College couldn’t have done a better job preparing me for the working world.